Pot roast

Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from a tougher cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish. Chuck Blade and 7-Bone are recommended, as it is very inexpensive, yet becomes very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy. Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid, though less orthodox vegetable preparations are known (Alton Brown introduces one such preparation in the Good Eats episode A Chuck for Chuck).

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Braise: REDIRECT braising...

Beef: Beef is meat obtained from a bovine. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, it is very rare to have lunch without beef....

Maillard reaction: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and in...

Pot roast related Images and Photos (experimental)

Pot Thoughts	Tea Pot	French Roast	French Roast
Morning Roast	Lotus Pot I	Tea Pot IV	Honey Pot, The
Morning Roast II	Pot of Gold	Lotus Pot II	Lobster Pot